The culinary tradition of the Maremma is strongly tied to so-called “poor” ingredients with a heavy use of spices and herbs and wild game.
Among the typical pasta dishes are tortelli maremmani, acquacotta and pappardelle with wild hare.
For the second course, wild boar with olives or snails in tomato sauce. There are excellent cheeses: pecorino, fresh or aged and rovaggiolo. The most flavourful cured meats are pork and wild boar sausage, prosciutto toscano, and the tasty buristo and finocchiona.
For dessert we recommend panforte and cantucci accompanied by Vin Santo.
In the autumn it is possible to sample chestnuts and mushrooms, novello wine and typical bruschetta prepared with extra-virgin olive oil.
The vineyards of the zone produce a DOC wine, the Monteregio of Massa Marittima, from Sangiovese, Trebbiano, Malvasia and Vermentino vines.
As regards the local craftsmanship, straw and leather, clay and sandstone, briar and olive are representative of the raw materials for quality production that has its roots in centuries of tradition. Briar pipes, ceramics (including the originally Etruscan bucchero) and leather goods are produced here.